Scrumptious Recipe Group

Friday, December 18, 2009

Eggnog Spice Bundt Cake

Eggnog Spice Bundt Cake

1 box spice cake mix
1 small box instant vanilla pudding/pie filling mix
1 small carton (8oz) non fat vanilla yogurt
1/4 c. canola oil
1 c. eggnog
3 eggs
Powdered sugar


Preheat oven to 350; coat nonstick bundt pan with baking spray

Combine cake mix, pudding, yogurt, oil, eggnog, eggs in a large bowl. Mix according to package directions.

Pour into prepared pan; bake 40-45 minutes (it's a VERY thick batter, it may take longer); cool on wire rack; remove from pan, dust with powdered sugar.

Sunday, May 17, 2009

Sheia's Crockpot Chicken

Connie asked me to post this at the potluck today. It's not particularly healthy, but it sure is tasty and easy! (Sheia is a good friend of our family)

4-6 chicken breasts
1/2 cube butter
1 pkg zesty italian dressing mix
8 oz cream cheese (room temp)
1 can cream mushroom soup

Melt butter & add italian dressing mix. Pour over chicken in crockpot. Cook on low for 6-7 hours. One hour before serving, add cream cheese & soup. Serve over rice or noodles.

Tuesday, April 21, 2009

Oatmeal Rolls

From the kitchen of Jennica Weeks, my old college friend.

2 C quick cooking oatmeal
2 C boiling water
3/4 C butter
1 1/2 T. Yeast
2 Eggs
2 t. salt
1/8 c. sugar
4 1/2 c. flour

In large bowl, add oatmeal and pour the boiling water over the top. Stir slightly so all mixture is moist.

Cut the butter into small pieces and place on top of oatmeal; set aside until butter is melted and mixture is cooled.

Sprinkle yeast on top of oatmeal mixture.

Add eggs, salt, sugar and flour.

Mix on low speed for 8-10 minutes. Allow dough to double.

Roll out on floured surface until 1/4 inch thick. Brush with 1/4 c. melted butter and cut into rounds.

Fold each round in half, then take 2 rounds and fold them so the ends interlock. Place rolls in muffin tins and let rise until double.

Bake at 375 degrees for 10-12 minutes. Rolls should be light brown, do not over bake. ENJOY!!!

Wednesday, April 8, 2009

Ina's Raspberry Orange Trifle

This recipe is perfect for it's-almost-summer weather! I don't have Grand Marnier liqueur on hand, so I just omit it and it still tastes great. If you really want to get fancy, swap out the vanilla extract for real vanilla beans. YUM!


  • 1 orange pound cake, recipe follows
  • 1 cup good raspberry jam
  • 2 half-pints fresh raspberries
  • Orange cream, recipe follows
  • 1 cup (1/2 pint) cold heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract


Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

  • 1/2 pound (2 sticks) unsalted butter at room temperature
  • 2 1/2 cups sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated orange zest (6 oranges)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed orange juice, divided
  • 3/4 cup buttermilk at room temperature
  • 1 teaspoon pure vanilla extract

Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

Orange Cream:

  • 1 1/2 cups milk
  • 1 teaspoon grated orange zest (1 orange)
  • 5 extra-large egg yolks, at room temperature
  • 1/2 cup sugar
  • 2 tablespoons sifted cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon Grand Marnier liqueur
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Friday, March 20, 2009

Cafe 1217 Apple Lemon Ginger Juice

2 cups + 3 cups water
2 cups sugar
1 quart good apple juice
3 cups fresh squeezed lemon juice
6 oz can of frozen cranberry juice
3 tbs fresh grated ginger

Heat 2 cups water and sugar over low heat until sugar is dissolved to make a simple syrup. While syrup is cooling, place the rest of the ingredients in a pitcher. Stir in syrup. Refrigerate. Serve over ice with mint sprigs.


Suzy's Marinated Cheese

8 oz. cheddar cheese
8 oz. cream cheese
1/2 cup (or less) good olive oil
1/2 cup white wine vinegar
2 tbs fresh chopped parsley
3 tbs chopped green onion
1 ts sugar
1/4 ts dried basil
1/2 ts salt
1/2 ts freshly ground pepper
1-3 cloves minced garlic
2 oz jar diced pimentos

Slice cheeses in 1/4" to 1/2" even slices. Stack slices, alternating cheddar and cream cheese, until it looks like a block of cheese. Place block in a shallow or lidded dish. Mix all ingredients, except pimentos, in blender. Pour marinade over cheese and sprinkle on pimentos. Cover and let stand for 4-6 hours before serving. Or cover and refrigerate overnight, letting the cheese sit at room temp. for at least 3 hours before serving.

Serve with crusty bread or crackers.


Sunday, January 25, 2009

Sauteed Chicken + Veggies

Lately, I have been looking for recipes that are really quick and simple, but still savory and filling. Also, I'm always contentious of carbs, because of Billy's diabetes. This little concoction turned out really good... even blogworthy! :) I made some frozen Pillsbury dinner rolls, for the kids, which went along great with the meal. Lucy cleaned her plate and asked for seconds, which is pretty much AMAZING!
*I don't really know if "sauteed" is the right word for how I cooked this, it just sounded kind of fancy*

Sauteed Chicken+ Veggies

4 boneless, skinless chicken thighs
2 TBS butter
1 TBS olive oil
1 TBS minced garlic (or less, to taste)
1 cup good chicken stock
4-5 large carrots, peeled and chopped into 2 inch pieces
4 celery stalks, chopped into 2 inch pieces
salt and pepper to taste
dill (fresh or dried) to taste

In a large fry pan, melt butter, oil and garlic over medium-high heat.
Add chicken thighs and salt before garlic begins to brown.
Cook for 3-4 minutes, turn chicken over when browned.
Add veggies and stock. Bring to a boil. Cover and reduce heat to low.
Cook for 15-25 more minutes, until carrots are tender and chicken is cooked through.
Season with dill and pepper to taste.

You can use the drippings/sauce to pour over the veggies or quickly whisk in some flour and milk to make a gravy for biscuits or rolls.


Wednesday, January 14, 2009

WW Chicken Fried Rice

I tried out this recipe tonight. Simple and delicious. I served it with sauteed cabbage. Instead of typing it all out I'm just posting the link.

Sunday, January 11, 2009

Easy 15 Bean Soup

Easy 15 Bean Soup
Each of these bean types are in the soup:

You can buy a bag of “15 Bean Soup” pre mixed - Hurst’s HamBeens Brand
or you can put your own together using a variety of beans:

Northern Beans
Pinto Beans
Large Lima Beans
Black eyed Peas
Baby Lima
Green Split Pea
Kidney Beans
Cranberry Beans
Small White Beans
Pink Beans
Small Red Beans
Yellow Split Pea
Navy Beans
White Kidney Beans
Black Beans

1 Can (1 lb) of diced tomatoes (if you prefer less diced tomatoes you can use the smaller 15 oz can)
1 small onion chopped (or dried onion flakes)
1 package Oscar Meyer thick carved deli Ham (I use the Virginia Brand Ham) cut up into pieces
1tsp chili powder
1or 2 cloves garlic, minced
Juice of 1 lemon
Salt (to taste)
Pepper (to taste)

Rinse the beans, place in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling for approximately 60 – 70 minutes. Stir occasionally to prevent burning/sticking. After 60 minutes, add the rest of the ingredients. Simmer for 30 to 45 additional minutes. Salt and pepper to taste.

Wednesday, October 29, 2008

Crispy Crunchy French Toast


6 Slices of Bread
3 Large Eggs
1/4 Cup of Milk
1 Tablespoon of Cinnamon
1-1/2 Cups of Corn Flakes
Maple Syrup (optional)


Set your skillet on Medium heat. Whip together in a bowl the eggs, milk, and cinnamon. Pour mixture into a pie plate or small cake pan. In a small ziploc bag, crush the corn flakes until the pieces are all less than 1/4" then spread evenly into another pie plate or cake pan. One by one take the slices of bread, soak them in the egg mixture, dip both sides into the crushed corn flakes, and place in the skillet. Brown on both sides, put on your plate, top with maple syrup (or any other topping you like) and enjoy!

I made this just this morning and loved it!

Tuesday, October 14, 2008

Chicken Fajitas (sara's recipe)

(the ones we had at Enrichment)

6-7 chicken breasts
1 cup white cooking wine (can substitute juice from about 4 limes)
juice of 1 lemon
6 tbsp olive oil
1 tbsp parsley
4 tsp fresh cracked black pepper
2 tsp dried thyme
2 tsp salt
1 tsp dried tarragon

Marinate on chicken at least an hour. Grill chicken. Serve with fresh pico de gallo, fresh cilantro, sour cream, a can of black beans (rinsed in warm water), shredded monterey jack cheese, diced red onion, lime slices, corn or flour tortillas (warmed in microwave or skillet brushed with olive oil).

Wednesday, August 13, 2008

Fiesta Chicken Pasta Salad

Betty Crocker...I am a blog stalker too!!! You can find some of the best recipes that way!

I found this at It is one of my favorite recipe blogs. This is what I brought to Enrichment on Tuesday night.

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil ( I used olive oil)
½ c. vinegar (I used the Apple Cider Vinegar)

1 lb cooked, shredded chicken (about 1 ½ to 2 breasts) (I cheat and buy the meat already in a package precooked!!)
3/4 box garden rotini (nah, just go ahead and use the whole box!)
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped (I used the cherry tomatoes cut in half - the whole container)
Frozen corn (I did let my corn unthaw then added it to the mix)

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

This recipe makes a TON so you could half it to make a smaller amount for your family but if you need a good item for a pot-luck - this makes plenty for that.

Monday, August 11, 2008

Spicy Shredded Pork

I am such a blog stalker. One of my favorites is

She recently made this pork and it looked so good so I tried it out tonight. I did make a few changes but the out come was awesome. I used @10lb. pork shoulder which I trimmed of fat, rinsed and patted dry before I coated it in the seasoning mixture. I cooked it in the crockpot on low for @12 hrs....yes 12 hrs. but I cooked it overnight and shredded it this morning. You could definetly use a smaller shoulder and cook for less time. We did ours the taco way tonight and plan on using it to make bbq sandwiches later this week. The possibilities are endless....tacos, salad (can you say Cafe Rio?), sandwiches, baked potatoes..... It does look like a lot of work but it's way worth it for the amount of meals you can use it for.

PW’s Spicy Shredded Pork
Prep: 20 min. Cook: 4-7 hours (1 hour per lb.) + 20 min. Serves:

The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. I like to serve it with warm flour tortillas, lime wedges, and a combo of pico de gallo, sour cream, guacamole…whatever I have lying around.
Ingredients:4 to 7 pound pork shoulder1 onion, quartered¼ c. brown sugar3-4 cloves garlic, peeled1 tsp. dried oregano1 tsp. ground cumin1 tsp. chili powder1-2 Tbsp. salt (to taste)Black pepper1- 2 Tbsp. olive oil2 Tbsp. white wine vinegarLime wedges
1- Give the pork a good rinse.
2- To begin, throw all but pork & limes into food processor. Blend mixture until totally combined, then pour it over the pork roast.
3- Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
4- Place the pork into a roasting pan or dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300 degrees for several hours (about 1 hour per pound), turning once every hour. Check to make sure it’s fork tender.
5- Then crank up the heat, remov the lid, and roast it skin side up for another 15 to 20 minutes to get the skin crispy.
6- When it’s done, let it rest 15 minutes before shredding…Then shred away! I like to use two forks.
7- Cynthia says to serve it with lime wedges. Be sure to pour the juices all over the meat. This’ll make sure it stays moist and tender. Then I just pile it on a big platter. This stuff is great for a crowd.
8- Serve the stuff with warm tortillas…And sour cream, pico de gallo, guacamole, tomatillo salsa....

Tuesday, August 5, 2008

Chicken Artichoke Alfredo

This is a quick and easy dinner

1. 2 large chicken breast
2. 3 Tbs. Olive Oil
3. 1 (14 oz) can small artichoke hearts
4. 1 (15 oz) Alfredo sauce (I like Bertolli or Classico)
5. 2 TSP. julieanned sun dried tomatoes
6. 1/2 cup frozen spinach (or about 1/2 of 10 oz box)
7. 1 box Penne pasta (or angle hair pasta)

Prepare penne pasta per directions on box.
In a large non-stick skillet saute the chicken breast in olive oil until browned and cooked through (approximately 10 - 12 minutes)
Cover them to keep them warm and set aside.
Pour Alfredo sauce into skillet.
Defrost spinach (I usually do this in the microwave - 2 min on high) Drain/pat with paper towel to get most of the liguid out.
Slice artichoke hearts and chicken breast into bite sized pieces. Add artichoke hearts, chicken breasts, sundried tomatoes, and spinach to the alfredo sauce.
Heat at medium heat, stirring occasionally until warm.
Pour over the pasta and serve.

This makes enough for 4 or 5 people to have generous servings. We had this for dinner and it was very, very good!

Saturday, July 5, 2008

Dr. Mom

Monday, June 30, 2008

Penne with Asparagus, Peas and Tomatoes

This is from Food Network...fresh Asparagus is REALLY good right now. Our family loved it.

1lb penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas (I used frozen)
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Sunday, June 29, 2008

Mexican Black Bean Dip

I get requests for this recipe every time I make it. Easy, tasty AND healthy!

1 15.5-oz. can black beans
1/3 cup medium-hot salsa
1/4 cup cilantro leaves, plus extra for garnish (optional)
2 tsp. fresh lemon juice
1 small garlic clove, minced

Drain and rinse the black beans. Combine the black beans, salsa, cilantro leaves, lemon juice and garlic in a food processor. Blend until smooth. Garnish with cilantro leaves. Makes 1 1/4 cups and serves 4 to 6. It's also good warm.

I sometimes make pita chips to go with it - just cut into 6 wedges and split (12 chips per pita), brush with olive oil, sprinkle with garlic powder, and bake at 375 for 5-7 min.

Thursday, June 12, 2008

Skillet Squash with Garbanzo Beans

When the garden starts producing, I have to become creative. This is a recipe I put together last night. I don't personally like onions, but imagine that they would do well here for those who do.

1 rib celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 medium zucchini, cubed
2-3 yellow squash, cubed
1 can garbanzo beans (chick peas), drained
1 large can tomatoes, undrained
1 pkg. spaghetti sauce mix
1 Tbs. chicken flavoring
Salt & pepper to taste

In large skillet, saute first 4 ingredients in olive oil until tender-crisp. Add remaining ingredients; mix well. Cover & simmer 25-30 minutes until tender. Serve over rice.


Creamy Cucumbers

Tried these last night with some of our own garden cukes: Delicious, cool & refreshing

2 medium cucumbers
1 tsp. salt
1 tsp. white vinegar
1/2 c. lite mayonnaise
1/4 c. low fat sour cream
1 Tbs. fresh dill weed (I used the freeze dried - just like fresh)
Freshly ground pepper

Peel & thinly slice cucumbers & put into a glass bowl. Sprinkle with salt & vinegar. Cover & let stand 30 minutes. Pour off excess liquid & drain in colandar 30 minutes longer to completely drain. Add remaining ingredients; mix well. Chill until serving.


Thursday, May 1, 2008

Veggie Chili

Annie is not a big fan of MEAT, so I'm trying to find veggie recipes for her. We had this last night and she loved it. I tweaked it a bit...roasted the red pepper and then blended all the veggies together with an imersion blender before I added the bulgur, beans and corn. It's makes great chili frito pie!! Or a good use for your bulgur wheat in your food storage.

1 cup bulgur wheat
2 tsp olive oil
1 cup each chopped onion and red pepper
1 package of chili seasoning or your choice
2 1/2 cups water (or more if necessary)
1 can (28 oz) crushed tomatoes
1 can (15 oz) 100% pure pumpkin
1 medium zucchini, diced
1 cup frozen corn
1 can (15.5 oz) low-sodium black beans, rinsed
1/2 cup chopped cilantro

Accompaniments: reduced-fat Cheddar, reduced-fat sour cream

1. Prepare bulgur according to package directions. 2. Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; sauté 5 minutes. Add chili seasoning; sauté until fragrant. 3. Add 2 1/2 cups water, the tomatoes, pumpkin, zucchini; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.4. Stir in beans, corn and bulgur; heat through. Remove from heat and stir in cilantro.